Characterization of Pap Ad From Different Blends of Cereals With Blackgram

A traditional oriental snack food, papad, was made from blends of blackgram (Phaseolus mungo) with various cereals (rice, sorghum and wheat flour) at 25 and 40% levels. Papads were made by varying the moisture content of the dough (37.8–41.5%) and the thickness of papad sheet (0.4–0.7 mm). The diametrical expansion, water absorption capacity, oil absorption capacity and overall acceptability score of the papads were determined. Papads made with a blend of rice flour (25%) and blackgram (75%) closely resembled the product made from blackgram alone. The overall acceptability was moderately correlated (r=0.713, p ≤ 0.10) to diametrical expansion and to water absorption capacity (r = 0.874, p ≤ 0.01). A desirable crispy texture in papad can be obtained with a flour having high water absorption values.